Text 21398, 175 rader
Skriven 2007-10-15 11:36:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Chowdah Heads
=====================
On 09-27-07 HAP NEWSOM Scribbled to JIM WELLER about Re: fishy things 

HN>->  -> so-called Manhattan clam chowder is really a cioppino

HN>->  HN> I dunno if I'd go that far, a cioppino *should* have more
HN>->  HN> than one species of seafood in it seems to me. 

HN>-> True. But I can just bet, even though I can't prove it, that
HN>-> Manhattan clam chowder was named by an Italian immigrant cook in
HN>-> New York City, a guy who knew cioppino and was trading on the fame
HN>-> of New England clam chowder.

HN>You could be right...but on the other hand .......It could have
HN>originally been a true cioppino, with clams and mussels and the (un
HN>Italian) diner could have said "Hey..this is a different clam
HN>chowder! Must be the way they make it here in Manhattan!"

HN>I suppose we'll never know...but we can be sure that the Dave's will
HN>never agree on it's "chowderness"!

HN>Me? I prefer the "orthodox" clam chowder...but like cioppino just
HN>fine too!

What is "orthodox"? If you mean New England Style - then f'crysakes, say 
that is what you mean. As seen below "orthodox" pertains mostly to 
religion - a verboten subject in these regions, per the echo rules.

-+-

American Heritage Dictionary - 

or·tho·dox (ôr'th?-do(ks') Pronunciation Key 

adj.  

   1. Adhering to the accepted or traditional and established faith,
      especially in religion.

   2. Adhering to the Christian faith as expressed in the early 
      Christian ecumenical creeds.

   3. Orthodox
         1. Of or relating to any of the churches or rites of the 
            Eastern Orthodox Church.

         2. Of or relating to Orthodox Judaism.

   4. Adhering to what is commonly accepted, customary, or traditional: 
      an orthodox view of world affairs.


n.  

   1. One that is orthodox.

   2. Orthodox A member of an Eastern Orthodox church.

http://dictionary.reference.com/browse/orthodox

-+-

And from the same source

American Heritage Dictionary

chow·der       (chou'd?r)

n.  

   1. A thick soup containing fish or shellfish, especially clams, and 
      vegetables, such as potatoes and onions, in a milk or tomato 
      base. *                                       ^^^^^^^^^^^^^^

   2. A soup similar to this seafood dish: corn chowder.


[French chaudière, stew pot, from Old French, from Late Latin calda-ria; 
see cauldron.] 

* Emphasis mine - UDD

http://dictionary.reference.com/browse/chowder

-+-

And from Epicurious Food Dictionary


chowder

A thick, chunky seafood soup, of which clam chowder is the most well 
known. The name comes from the French chaudière , a caldron in which 
fishermen made their stews fresh from the sea. 

New England-style chowder is made with milk or cream, Manhattan-style 
with tomatoes. 

Chowder can contain any of several varieties of seafood and vegetables. 

The term is also used to describe any thick, rich soup containing chunks 
of food (for instance, corn chowder).

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD 
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. 

http://tinyurl.com/328p83

-+-

So, you see, the whole world is out of step with those who INSIST that 
the only chowder is the New England Style and that tomatoes have no 
place in chowder. It must be lonely out there in the cold.   Bv)=

BTW - using the #4 definition of orthodox (the one that does NOT pertain 
to religion) we find that the "orthodox" view on chowder is that it CAN 
have tomatoes in it.   Bv)= and PBPTBTPTPBBBTTTTPTPBPTPBP!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Pernod
 Categories: Emeril, Seafood, Booze
      Yield: 4 servings
 
     24 lg Shrimps; peeled, deveined,
           - and butterflied
      1 ts Rustic Rub
      1 tb Olive oil
    1/2 c  Chopped onions
    1/2 c  Chopped celery;
      2 tb Chopped garlic
    1/2 c  Pernod
      2 tb Chopped parsley
      1 c  Heavy cream
    1/2 ts Salt
    1/4 ts Cayenne
      1    Egg yolk
      1    Recipe Spinach Cakes
 
  Rub the shrimps with the rub. Heat the olive oil in a skillet over
  medium heat. Sauté the shrimps for 2 to 3 minutes. Add the onions,
  celery, and garlic and sauté for 2 to 3 minutes. Add the Pernod and
  cook for 1 minute. Add the parsley and cream and bring to a boil. Add
  the salt and cayenne and cook for about 1 1/2 minutes, stirring.  
  Push the shrimps to the side of the skillet and add the egg yolk.
  Whisk for about 30 seconds, then pull the shrimps into the mixture,
  stirring for about 1 minute.
  
  Place a hot spinach cake in the center of each dinner plate. Spoon
  equal portions of the shrimp mixture over and around the cakes.
  
  Yield: 4 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Ageing is a lot better than the alternative...

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)